Method

Kasha: Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 20 minutes until the water is absorbed and the groats are fluffy.

Sweet-Potato Puree: Prick sweet potatoes with a fork and bake in oven at 400 degrees for 50 minutes to an hour. Remove and discard skins. In a large mixing bowl, mash sweet potatoes. Add vegetable broth, dry ginger powder and half the ghee. Add a little salt but not too much, as the garlic sauce is quite salty already. Add pepper to taste.

Garlic Sauce: In a small bowl, blend tamari with olive oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture.

Garnish: Fry the almonds in ghee until golden. Distribute the almonds over the top and pour on the hot ghee. Serve hot.

Method

Lightly toast the nuts in a pan on the stovetop, stirring with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add chopped greens to pan, and sprinkle with salt. Cover. Cook greens until tender, stirring occasionally. Add 1-2 Tbsp. of water if needed. Use tongs to clear a space in center of the pan and add minced garlic in a single layer. Cook garlic about 30 seconds, then mix it up with the kale & nuts. Salt to taste. Serve with lemon wedges so guests can add lemon as desired.

Moroccan Roast potatoes with Tahini Sauce

Serves 6-8 as a side dish

Ingredients

2 lb red potatoes, unpeeled, washed

2 tbs olive oil

½ tsp ground ginger

½ tsp black pepper

1 tsp ground coriander

1 tsp turmeric

2 pinches allspice

¼ tsp cinnamon

1 tbs sesame seeds, toasted

3/4 cup small mint leaves

Method

Preheat oven to 200°C. Lightly grease a large roasting pan. Cut the potatoes in half lengthways and arrange in the pan.

Drizzle the oil over the potatoes then sprinkle the spices over them. Turn to coat the potatoes. Roast, turning occasionally, for 45-50 minutes or until golden and tender.

Remove from oven. Place the potatoes on a serving platter, Sprinkle with sesame seeds and mint.

Method

Put washed cranberries and washed chopped apples in heavy bottomed pan. Grate 1tsp of the orange peel and add. Now squeeze the orange and add the juice. Bring to boil and simmer, stirring frequently to prevent sticking and adding water as needed. Once it is simmering, add sugar and raisins.

In a small frying pan, melt the ghee, add cumin seeds and chilies and fry until they darken a shade. Now add chopped ginger and cinnamon and fry until the ginger is browned.

Add the fried spices to the chutney, then the spice powders (clove, star anise, mace, cardamom.)

When the chutney is almost cooked, add the chopped nuts.

Enjoy your healthy and delicious meal!

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Ayurveda, literally translated as the “science of life,” is the ancient Indian art of physical, mental, and emotional healing. Based on harmonizing the natural elements within and around us, Ayurvedic medicine is a time-tested system of holistic health that is highly specific to each unique individual. Ayurvedic treatments include delicious foods, medicinal herbs, massage, yoga, meditation, and other simple lifestyle changes that work to restore your body to its innate, healthy balance. LEARN MORE